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I decided to make this interesting. I was thinking of some of my other favorite pork recipes, conchinita pibil and carne adobada, for inspiration. I used what I have on hand to make a spice paste with garlic, white onion, safflower oil, apple cider vinegar, annato, allspice, cinnamon, clove, guajillo, chile negro, and chiles de arbol. It smelled pretty good as I rubbed it all over the pork. I'm going to use a apple wood for the smoke and mop it with apple cider. Tomorrow I will prepare salsas and we'll have pulled pork tacos. I'm planning to start the egg around 1:30-2am, so I'll have updates and pics later.

That's been my usual tactic for pork shoulder as well...start the fire around 2-3am so it's ready in time for dinnner. Usually takes me 12-15 hours...I keep a probe thermometer in it with an alarm for my desired temp (accounting for carry-over).

I decided to make this interesting. I was thinking of some of my other favorite pork recipes, conchinita pibil and carne adobada, for inspiration. I used what I have on hand to make a spice paste with garlic, white onion, safflower oil, apple cider vinegar, annato, allspice, cinnamon, clove, guajillo, chile negro, and chiles de arbol. It smelled pretty good as I rubbed it all over the pork. I'm going to use a apple wood for the smoke and mop it with apple cider. Tomorrow I will prepare salsas and we'll have pulled pork tacos. I'm planning to start the egg around 1:30-2am, so I'll have updates and pics later.

it's 3:39pm a little after 14 hours since I've began. The pork is no where near done, the thickest park of one of the shoulders still reads 150, the other hovering around the low 160s. I've lowered the drip pan to increase airflow and turned them 180 degrees. I'm tempted to increase the temperature to 250. the outside is looking nice and crusty

When I smoke pork shoulders, I shoot for 225 to 250 degrees. I never thought about cooking at 200 degrees, but at that temperature I wonder if that will help make the meat juicier. Looking forward to seeing your results, I'm hungry.